Hearty Oxtail Soup

1. 1

   In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.

2. 2

   Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.

3. 3

   Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

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